Roast apricot and vanilla fool

1.Preheat oven to 220C. Scatter sugar over the base of a roasting pan large enough to fit apricots snugly in a single layer. Press apricots cut-side down into sugar, stand for 5 minutes for sugar to form a crust, then turn apricots cut-side up. Combine dessert wine and juices in a jug, drizzle over and around apricots and roast, basting occasionally, until browned (20-25 minutes). Cool briefly, then set aside 8 apricot halves and roasting liquid. Purée remaining roast apricots in a food processor and refrigerate to chill.

2.Whisk crème fraîche, cream, vanilla seeds and 80ml apricot roasting liquid in an electric mixer to soft peaks (4-5 minutes), fold apricot purée through cream and divide among serving bowls. Top with reserved roast apricot halves, drizzle with roasting liquid and serve scattered with crumbled almond biscuits or meringue.